Preheat the oven to 350 degrees F and adjust the rack to the center of the oven. Spray a 9-inch cake pan generously with nonstick spray.
Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.
Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 minutes. Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 to 2 minutes. Add the dry ingredients in increments until blended. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool on a wire rack for 30 minutes before using a paring knife to loosen the cake from the sides of the pan, and removing to a cake plate.
Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup. Serve with fresh berries and whipped cream and a little extra honey syrup.
Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat. Stir and lightly simmer for 25 minutes.
Squeeze in the lemon juice, and then remove from the heat. Remove the lemon zest and cool completely before using.
Recipe courtesy of Jamie Deen